Aperol Spritz - 3 Ways

My first video in a new series profiling cocktails from different regions of the world, and we're kicking it off with a good one. The Aperol Spritz is the ultimate summer aperitif and is as Italian as it gets. In this video I also make the Negroni Sbagliato and an amazing spritz with strawberry, basil and balsamic.
GET THESE RECIPES: www.cocktailche...
BONUS PATREON VIDEO: / 20254486
MERCH: www.cocktailch...
RECOMMENDED PRODUCTS: www.amazon.com...
HELP TRANSLATE VIDEOS: www.youtube.com...
SHARE YOUR FEEDBACK: www.cocktailche...
FIND ME ON:
Facebook- / cocktailchemistry21
Instagram- / cocktailchemistry
Twitter- / cocktailchemlab
Reddit- / cocktailchemistry
MUSIC: / take-5-johnstons

[@Zyacomino]

Hi sir, Italian guy here! First of all, thanks for chosing Italy for your first episode of this series :) About the variations of this drink: the "original" first born Spritz originates from the habit of Austrian people living in North-East Italy who used to add some sparkling water to white wine because of wine being too strong for their taste (we don't know if this is actually true or if it has been a way of lessen Austrians' reputation, showing them as weak people who can't handle alcohol as we do lol), so the first variation is actually a white drink. For other variations, in the zone I live in (eastern Tuscany) we like to switch Aperol in favor of Campari keeping the same proportion (3 parts prosecco, 2 parts Campari, 1 part sparkling water or club soda). A variation i really like is: -2 parts Campari (decise and bitter taste) -3 parts dry prosecco (it must be dry, it's very important) -1 bar spoon of triple sec (to add some sweetness and orangey taste that matches very well) -Garnish with a big lemon (not orange) peel after sprinkling the oils on top of the drink. I really like this variant, let me know what you think about it, and keep up your awesome work 😄 Cheers from Italy 🍷

[@ceterumcenseocarthaginemes455]

Giacomo Andreani yes its typical for Germany and probably Austria to in southern Germany its called white wine or red whine schorle and often drinken by women, but also (less common) men. Spritz means the same and is also a germanish word which why I was a bit surprised that you referred to venice as the northern Italy and not Süd tirol

[@stefanogardin6983]

Don't know if you do it too in Tuscany, but here in Veneto we have also the cynar version of spriz. I suggest you to give it a try!

[@luigibrunetta3373]

Can confirm to the White Spritz, I live in Belluno,Veneto a lot of older people here order White wine + Sparkling Water because it's an easier drink, plus it's not highly alcoholic. Usually set in a 200ml small wine glass, 2 parts white wine to 1 part sparkling water.

[@ringodoom2559]

I am German, too and I can confirm that many people here like to mix their wine with carbonated water. Wine or juice mixed with carbonated water is called a Schorle.

[@bebop684]

Excuse me? Im Austrian, and I can tell you Austrians can handle their alcohol! Still, interresting to know. No hard fellings. 😝

[@klatix100]

We have a very popular local drink in Poland. All you need to do is pour your desired amount of vodka into a big glass. Enjoy!

[@Xanatos712]

Can confirm.

[@WhyDoBabiesStareAtMe]

Klatix I have heard that particular drink is popular in Finland too.

[@mastersake11]

It reminds me of the American cocktail of crappy beer and the tears of poverty

[@filipsnajperful]

And Herring out cucumber as a snack

[@sisconhimejoshi]

Russian person here, apparently this drink is quite popular here as well.

[@christian7496]

I've lived 2 years in Venice for my Master's degree, and I cannot recall how many times I've tasted a Spritz at sunset, enjoying the Venetian canals, surrounded by architechtural beauty and listening to the seagulls crying. It truly is something out of this world, like living in a tale where time does not pass by. Aah, the nostalgia..

[@PaperadiGomma123]

Hey, Venetian here! You put a bit too much ice in the Aperol Spritz. Summer here is crazy hot so the ice will melt quickly and water down the drink. You want to use very cold wine to cool down the drink instead. Great episode!

[@sirepoutine]

Do you suggest to prepare it in a mixing glass with ice, and then strain in chilled wine glass?

[@PaperadiGomma123]

@@sirepoutine Don't do that, you would take all the bubbles away from the sparkling water and wine

[@gabrielramosmonteiro3989]

You HAVE to make the holy trinity of brazillian low cost bars: - caipirinha - rabo de galo (it literally translates to “coicktail”) - pinga com mel e limão (cachaça with honey and lime) It would be really cool

[@Thiagobear]

Gabriel Ramos Monteiro i would suggest to switch the third one for something more elaborate. A 'bombeirinho', a 'maria-mole', a 'cu de burro' or the more classy version of 'cachaça com limão', the "flor do cerrado"

[@n3zum1]

your name fits you well my son!

[@iscarafolha]

Só os br gastando inglês hsuahsu

[@n3zum1]

indeed!

[@ARSZLB]

i LOVE caiprinhas, and that 3rd one sounds DELICIOUS! really good high quality cachaça is great on its own, but honey and lime are two of my favorite things 🤤

[@CeschiArt]

Grazie per aver scelto l'italia nel primo episodio ❤

[@ikisss0412]

Esatto

[@mtgteeto5286]

As an Italian, and as a bartender in the very city Spritz was allegedly first invented I have to say... Thank you. Nice to finally see someone that’s not from Veneto pay respect to the story and tradition of Spritz! Now that I moved to London, pubs overprice it and don’t even bother explaining what it is, even suggesting the Milano Club version with Blue Coraçao instead of Aperol... This video deserves an applause for finally setting the record straight. Lowkey note: where I live the “correct” receipt for the Sbagliato is in fact considered the one with only one ounce of Prosecco, however it is true that these drinks have very profound roots in the culture so every city has its own little variant.

[@kynoahparlonsnippon853]

I always appreciate the effort you put in pronouncing every noun with the right accent/ pronunciation. It's the mark of a true gentleman

[@christinecamley]

I adore an Aperol Spritz. The Aperol, and a lovely Prosecco, and some club soda, have such a delicious taste on a warm evening, sitting back and taking in the day!! As a major Campari fan, I also love the Negroni Sbagliato! The Negroni is a huge favourite! Strawberry, basil and balsamic vinegar, are terrific flavours!! I absolutely love your creation - spectacular!!

[@maggoteater2290]

An Russian classic : 2 ounces of Wodka 2,5ounces of Wodka And that's served in what ever u find

[@lolsflint7598]

or just drink it straight out of the bottle.

[@begemotowa]

@@lolsflint7598 and you would be concidered an uncultured person.

[@nikofloros]

Sorry to be that stickler... but San Pellegrino is not a club soda, it's a mineral water. It's maybe a minor difference but I think it's worth pointing out since it's a main ingredient (especially if you're making a spritz with only it). Seltzer is regular water that has been carbonated, Club soda is water that has been carbonated and had minerals added to it, and mineral water is water that is naturally bubbly and high in minerals. S. Pellegrino falls into that final category. Mineral waters are a lot less bubbly than seltzers and club sodas, and Seltzers are much more tasteless (since they have far lower mineral content) than club sodas and mineral waters. These are pretty minor differences but they will change the nature of a spritz you make. I would recommend mineral water or seltzer, but not club soda, for something like a Campari/Aperol spritz. But even more than that I would recommend trying all of them side by side and seeing what you like.

[@FeloniousPedigrees]

Nikolas Floros you know what man. I was gonna lose it about your comment until I realized you said sorry at the beginning. 10/10 nobody does that anymore.

[@nikofloros]

Moist Toist Hoist Boi haha thanks! Like I said, I know it's definitely splitting hairs but they do really all have slightly tastes. And from experience they do change Spritzes in particular.

[@FeloniousPedigrees]

Nikolas Floros I rarely drink; if ever so I have no clue, but being honest if it were a cooking program I would do the same thing. Thanks for being a class-act! Never lose that, it'll get you further than anyone will ever acknowledge.

[@DonovanPresents]

They have different tastes. Agreed. Thank you for clearing things up for everyone!

[@CocktailChemistry]

y'all are so polite, not the typical youtube comment thread ;)

[@eduardodominguez54]

I lived in Bristol, UK for 2 years and in this very darkand hidden amazing cocktail bar they were doing a negroni with aperol, bourbon and vermouth.. still one of my favourites for the bitter/sweet mix.. amazing channel!!

[@BarnacleButtock]

"sippy cylinder" Never calling it a straw again. Bless you good sir

[@FallenWngz]

Is that technically a kenning?

[@TheDam1776]

Just returned from a trip to Sicily, my first time to Italy. I fell in love with the Aperol Spritz. I am making and drinking it here at home in the USA. I love it. Perfect mix of bitter, orange, and spritz.

[@georgantonischki1188]

here in Munich the Aperol Spritz is often replaced with a Hugo, which is an Sambuco Spritz made with elderflower sirup, prosecco and a few other ingredients. it's a bit lighter and more floral

[@Fukkkkkk]

Minze und Limette

[@euphie2]

I watched the video a second time with my headphones on to truly appreciate a 15 second vacation. Thank you it was wonderful.

[@TheFlowingFlo]

aperol spritz - the fuel of every middle european 35-65 year olds ladys nights.

[@mtgteeto5286]

Florian Kastner and every 13-63 years old north italian guy’s drink of choice to talk about small talks with literally whoever.

[@Kruciallexe18]

As a waiter I can only agree with you

[@konradvonschnitzeldorf6506]

as a north italian I prefer beer for small talks.

[@thenear1send]

The spritz is really that popular? It tastes great so I'm not surprised.

[@trackdaydetailing9651]

You clearly haven’t been to southern France/northern Italy. It may be in Germany but in other countries it’s just an aperitif everyone drinks.

[@ihill6486]

Love this idea great to show different drinks from different locations and back grounds

[@epaxinc1019]

You could make a video about absinth and how to drink it. (Prepared with sugar and water) Clear up all the misconceptions and show what a great drink actually is. It's from Switzerland/France, but even here is not a common drink.

[@jok3r906]

YOU ARE A BLOODY GENIUS

[@InfernalBanana]

I agree that he should show a basics on how to prepare an absinthe cocktail, but also make it clear that it’s not a steadfast rule on the proportions. One absinthe may need more water where another may need more sugar. It’s something you need to taste before finalizing how much water and sugar you need to add, since some brands can be stronger or sweetened some before bottling. I personally say to louche until cloudy and no sugar when starting to drink a new absinthe. If it needs some sweetness, add a sugar cube and stir. If it tastes to watered down, add less water.

[@ThisisSoool]

I'll have to make this for my mother. We all have pride in our italian roots and she loves things like this

[@gabrielledebourg2487]

Swede here, so few offerings, beyond I suppose our types of "brännvin" (shots) that we drink during celebrations such as Midsummer, Christmas, crawfish parties during the summer, with fermented herring and so on. But I have to say, great video on the Aperol Spritz! I've been in Italy quite a few time and fell in love with the drink on a trip to Venice, where you would get it just about anywhere. Your scene of Venice (and showing the olive) just took me back to drinking an Aperol on a square in the evening.

[@mclubabadubdub2153]

I loved the "Imagen your in Italy" part. Really pleasing!

[@IVIZ007]

I'm from Brazil and here we have a drink called "Caipirinha" made with "cachaça". I'm new on the channel but liking the videos a lot ! Congratulations for the channel!

[@gpdu57]

I don't drink alcohol, but your videos are satisfying, your voice and the music are relaxing, so I subbed.

[@SaverioGirardi]

From a northern Italian let me say, perfectly executed! It is absolutely true, nothing better than having a nice aperitivo at the end of the day! I personally prefer the Campari version. Where I live it is done 1/3 Campari, 1/3 prosecco (white sparkling wine) and 1/3 tonic water. The most interesting variations, in my opinion, can be found in Padova where countless versions have been invented and are usually served with small food portions like the tapas in Spain. One of the most interesting I tried was mixed with “Cynar”, a bitter liqueur, and a little bit of martini (if you want to keep call it a spritz). In Trento, where I live, we have the Hugo that is done by mixing white sparkling Ferrari Spumante (nothing to do with the car brand), mint leafs, elderberry juice and selz. This comes from the German influence and is often preferred by us as aperitivo drink. Congratulations for your series by the way, it is really interesting and nicely presented!

[@hermes769]

These videos are so satisfying, I can watch for hours

[@elldarr_9135]

So no one’s gonna mention the sudden and incredible writing he just threw in at the first version?? That hit me out of nowhere and now I want to go to Italy. As a writer myself, that was impressive

[@castresechianese9330]

''Negroni Sbagliato'' is pronounced "Negroni Sbayato" Great work btw, keep it up!

[@lobstahrmccoy3962]

Castrese Chianese It's actually more like *"Sballyato"

[@castresechianese9330]

Sgorbackor McGlurg the official phonetic transcription is something closer to sbayyato

[@fich16]

I love these done three ways series!

[@dantevalehuntik28]

I always get excited when you upload thanks to you I'm really into adding bartending to my culinary repertoire

[@kenobrien5560]

Hey Nick, Hope your well, Another Italian Cocktail if your interested in trying out when you have the time is the Lambretta. Not sure if you have heard of it before. From what I've heard it consists of 30ml Limoncello 30ml White wine 15ml frangelico 15ml lemon juice I've never tried it but it's supposed to be very sweet

[@TheNeeds1]

LOVE the series! Suggestions: -Ireland: Irish Coffee, Hot Whiskey -Brazil: Caipirinha -Cuba: El Presidente

[@M3rl1nHR]

Thé last coctail visit unbelievable❤️

[@JJJthebest]

Owww yeah!! Thanks for choosing italy as the first episode!

[@pablolujan8031]

You sir describe the exact experience from my first spritz thank you

[@Toimi]

I'm excited to see what you've got for pretty much any of the nordics. Especially Sweden and Finland. We tend to use a lot of berrys or just drink it pure.

[@Andeh070]

Hi Cocktail Chemistry! Great episode, once again. I am from Denmark, so I would love to see a simple, Danish drink added. The Gin Hass is quite simple, but so insanely drinkable! 40 mls of Gin, maybe a Lemon Malfy 120 mls of sweet lemon soda, maybe a bit less depending on taste 10-15 mls of mango syrup Squeeze the juice of a quarter lime into the drink and drop the wedge And voilá, a perfect sweet drink, that tastes nothing like gin for those, who might be a bit averse to the idea of pine needles :)

[@finnjons3792]

On christmas you can do feuerzangenbohle or glühwein for germany

[@Puntilaser]

Finn Mystery I mean, if you're doing Glühwein, you might as well be going a step further and make Feuerzangenbowle. Although they aren't really cocktails in the traditional sense... but quite a spectacle!

[@mattgron6913]

We have it in denmark too, where it's called gløgg, but i believe it originates in sweden.

[@SgtRocko]

Visiting my family in Italy, I've adopted their twist on the Spritz - Prosecco (or Sekt), Aperol, and Blood Orange soda (San Pellegrino or...) instead of Soda... It's the perfect summer drink!

[@lowendfish]

I had a really great spritz from my local taco joint a couple weeks ago. They called it the Cinema Paradiso - made with blanco tequila, mezcal, cinammon, Aperol, fresh lime juice and Topo Chico. It’s refreshing and fantastic, a nice Mexican spin on the Aperol spritz.

[@SergioLongoni]

Hi from Italy, probably the most common variation on the spritz is replacing Aperol with Campari. Usually is served 2 part Campari 3 part prosecco and one part soda/sparkling water. In summer you can go with something less strong, 1 campari, 2 prosecco, 3 water. A good alternative to Aperol is Select, that is a Venetian liquor, but I don't know if you can find it outside of Italy (is owned by the same brand of Amaro Montenegro). Another cocktail from the eastern alp region (Alto Adige, Venice, Austria) is the Hugo: 2 part Prosecco, 2 part Soda Water, 1 part of Sambuco (European Elderberry?) syrup, served with a leaf of mint.

[@jawd1203]

I would definitely suggest the Pisco Sour from Peru

[@brothercelery]

You took me straight back to Venice. Thank you.

[@Chaos1936]

Very good! Just a consideration: in north-west Italy we start drinking spritz around 5 PM, we end at 8 PM

[@malthesndergaard9522]

A danish cocktail called Skagen Sunset (a danish town in the northern part of Jutland) A little handful of sea buckthorn (small yellow berries, sour to taste, a bit like passion fruit) 4 cl Gin (Plymouth) 2 cl simple syrup 1 Cl Limejuice 4 Cl cranberries (topped off, this will create a “Tequila Sunrise" effect) Large icecubes in a rocks glass

[@AgostinoCarandente]

Changing the bitters yields a ton of spritz variations: Campari, half Aperol half Campari, Select, Punt e Mes, Cynar, China Martini are the most common ones and are all absolutely worth trying. More variations exist throughout northern Italy, like Pirlo (still white wine, Campari, optional sparkling water), Bianchin Sprussa (sparkling white wine and Campari or Campari Soda), and some even without bitters, with just vermouth (and maybe seltzer) in white wine. Of course, changing region means changing region, and any white wine from northern Italy will lend itself to be tricked out for your aperitivo. This family of cocktails is extremely versatile and forgiving, so go forth and experiment!

[@ThemagnificAl]

Cool stuff! And as an Italian I'm very happy to see you started with one of our most beloved cocktails. I'm a big fan of the Negroni's twists myself, I recommend also the "Bencini" with white rum instead of gin and the "Negrosky", with Vodka. Also you may like the "Vintage Negroni", the maybe real (who knows!) recipe wich calls for 3cl of gin, 2 of Campari and 5 of sweet vermout. Thanks again for this video and keep up the good work!

[@davidec.4021]

Honoured by your choice of covering Italy in the first episode, and great idea for the new serie, love from Milan ❤️

[@candixaysana1899]

Caprinha! Uses cahacha (I understand it to be a Brazilian liqueur similar to rum but I could be wrong), sugar, and lime. Similar to a mojito but missing the mint. Had this in Europe and fell in love.

[@jeffsimpson3935]

I hope that vinegar was in response to my question can’t wait to it and keep up the great work I always look forward to you videos

[@unclebjoern6410]

So god damm epic. I am sittin in italy at the moment with a aperol spritz in my hand hahahahahaha, keep it up bro, enjoying your vids

[@Mysterialic]

Ooh, what a fantastic idea for a series!

[@nilsroesel]

Btw: I used your idea with strawberry infusion and infused it with white peaches. I kept the sparkling rosé but also added like half or quarter of an ounce lemon juice to balance out the sweetness a bit, beacuse the aperol came out pretty sweet after the infusion And based on that i did a variant as frozen cocktail, removing the sparkling components and just mixed it in a food processor with ice and a fresh peach, half ounce or so lemon juice and also added one ounce of pisco to booze it up a bit. I switched the sparkling wine with a rosé porto...that one was a game changer

[@imapaincake2305]

Greetings from Italy!! I'm really excited to see how this series will play out :)

[@wertherland]

You cracked me up! Fantastic! Got here by accident, subscribed

[@qlutcha1433]

dude i was about to google aperol cocktails and then i saw your video :D perfect timing keep it up

[@francioparry9938]

Love your videos! Cheers from Italy!

[@ioannamp1025]

It wouldn;t be summer without a greek cocktail! I've tried one with Chios Mastiha : 2 ounces Skinos(recomended) Mastiha Liqueur 2 ounces vodka 1 ounce fresh-squeezed lime juice 1 ounce agave 4 red grapes, plus extra for garnish 4 fresh mint leaves, plus extra for garnish and of course you can;t go wrong with ouzo ( a traditional drink, quite strong ): 2 slices pink grapefruit, quartered (8 total pieces) 4 mint leaves, plus more for garnish 2 tsp. honey (Greek honey, if available or substitute agave nectar) 2 oz. ouzo 3 oz. freshly squeezed pink grapefruit juice 1 oz. Campari Of course I haven't made these drinks myself, so I'll leave it up to you to make them even better!

[@bigbaddybar4299]

A recommendation for the variation you did at the end. Instead of the balsamic, try lychee vinegar, it pairs fantastically with strawberry, you get the sweet fruit combo with the nice refreshing acidity from the vinegar.

[@Boom12]

The moment I saw balsamic vinegar added to that last cocktail, it transported me to the time I had a strawberry and balsamic gelato all those years ago. It was truly glorious. Hopefully you'll get a name for that baby, maybe Spritz Balsamico ?

[@capt.kneecaps5237]

when you first announced the series i tried looking up for a romanian cocktail, but to be fair here we like our drinks simple and straight to the point, cocktails are seen as "a fuss" of young people who want to go abroad or bring the abroad here. but regardless here are some stuff that romanians like to drink: beer is very popular cause its cheap and comes in 2L bottles, but harder liquors like palinka or tzuika (distilled alcohol usually made from plums) are quite popular, often consumed as a shot since they're quite strong, and vishinata (a sour cherry infused drink, probably wine) is another popular choice that's consumed as a standalone drink. A popular non-alcoholic beverage here during the summer is lemonade infused with elderflower, think theres something that can be done with that.

[@uNpOpuLArOpInION69]

Have you ever made or had a Dom Pedro? You can get it everywhere in South Africa but I don't know how to make one and would love to see a video on that. It's delicious, perfect mix between alcohol and milkshake!

[@alexyoung8807]

I couldn't help but notice the wedding band on your finger, congratulations!

[@ZoeyAleey]

Many thanks for that share. It's great to have advises from you.

[@IBWhisk]

Ever tried Turkish raki? Usually served over ice and diluted with water. The alcohol is perfectly clear but turns opaque when you mix it. Extremely strong and tastes like anise.

[@steller7515]

Woah, diversifying! Loving the merch, btw.

[@HenryCharlesss]

Love from Italy 🇮🇹❤️

[@shurley96]

Man, the cutaway to Venice really put me in the mood for one of these. I hope you get the chance to do an Irish cocktail, although I can't think of any off the top of my head. I would consider the Irish coffee and the Irish car bomb to be American more than Irish, we don't do many cocktails over here. Love this series though, keep it up.

[@icecorgi1387]

Nice drink man gonna try it all when im 21 so keep up the good work

[@phantasmalWordsmith]

Gonna have to share this with the coworkers at my bar cause we've been selling a lot of aperol spritzes... Sprits? Spritzs? Spritzi? A great plurality of aperol spritz cocktails

[@kyuubiBLAST96]

Really nice video! Grazie For choosing Italy as first episode! Anyway to me a cute name for your new cocktail can be "BALSAMICO", is the Italian translate for "balsamic", and is also similar to "basilico" that is the Italian word for "basil" :) Hope that this will help you!

[@JasminMiettunen]

sara morelli ooh, love your idea! Because strawberry is the main ingredient, something like strawberry balsamico, but in Italian, would be perfect! Sooo, fragola balsamico?!

[@JasminMiettunen]

Spritz Fragola Balsamico, or Fragola Balsamico Spritz is the most perfect name for that drink I've ever heard.

[@mayorofnow]

Silsam

[@mintyerb]

its the drink of the summer

[@VLQL]

In Québec we often mix local spiced rhum, maple cola and sometimes kombucha. Makes a damn tasty drink and also a great hangover remedy. We also have some great ice cider which is super sweet and tasteful but I don’t know if there are any cocktails that use this. Finally a staple Québécois liquor is maple whiskey which goes well as a substitute for any drink using whiskey that could use a maple touch.

[@jamesworsham2192]

A cocktail I grew to love in Japan is the Cassis oolong. A lot of bars make its super sweet but I'd love to see it given proper treatment.

[@memealert8198]

would like to see more of this! Keep it up! love from the philippines! 🇵🇭

[@MegaMindfreak666]

I'd have an idea for your next episode: Switzerland's Kafi Luz. You need 3 ingrediences: thin instant coffee, fruit brandy and sugar. It's served in a coffee glass and the coffee should be thin enough to read a newspaper through it. If the brandy you use is made from apples and pears, it's called Kafi Träsch (pronounced "coffee trash") this drink is especially popular in Lucerne, where it's served mostly around the time of carnival. You'll also find it often aroumnd the alps of central Switzerland. Enjoy!

[@glowanastole]

For a Polish cocktail you can try Tatanka or Apple Pie: Bison Grass Vodka with cinnamon and apple juice or cider, over ice and garnished with apple slices

[@diddle_fruit1977]

Sippy cylinder. Yep

[@Glyff3083]

Please tell me that's not because he's in CA and they are trying to outlaw straws...

[@dasnack]

Great idea! Takes and variants on the Basque Kalimotxo could be fun since it's a pretty basic one that gets upscaled once in a while.

[@BiteThis]

One of my favorite cocktail channels, would love to see your take on butterbeer from Harry Potter

[@ENRIQUEGOITIA]

That last version triggered my interests. Vinegar in a drink. Must try.

[@Ovechkin8484]

My favourite drink!

[@asapdolphin8040]

Love the new series ma man keep it up!

[@dolfinsbizou]

Hey, french dude here, you should definitely give french cocktails a try! French 75, Mimosa, and especially the Kir Royal, made with crème de cassis and champagne (it's a very simple cocktail, but I'm sure you can find a twist to make it even better). :)

[@TheAyeAye1]

All of those looked very tasty.

[@giovannibertelli98]

You should try the Hugo, it's origin is probably in the Tyrol region of Austria or more likely in the South Tyrol region of Italy. It is considered a spritz because of the two main ingredients being prosecco and mineral sparkling water. To those it's added some elderberry syrup and mint leaves. Usually garnished with lime or lemon slices. I have also seen it with green apples as garnish but that doesn't influence much the favour. Another thing I've seen done in bars in Italy is passoa spritz, same recipe as the aperol one but with passoa and the same goes for the blue Curacao spritz. Cheers! And drink responsibly

[@CiuccioeCorraz]

Yooooo i'm Italian (live in Milan) and spritz+olives/chips/crostini/ecc is our bread-and-butter predinner combo! Feels nice seeing it here :3

[@Xanatos712]

Italiana Spritz. That's what I'd call it. I'mma try it this weekend.

[@makoto5851]

Hey dude, as a chilean, i offer you the "piscola" It is a drink that is served with friends mostly for partying, it is about 30% pisco, which i don' t know if you know what that is, but it is basically a yellowish liquor which is pretty strong, coca cola (or simply coke) preferably light for them bubbles, a lot of ice, and dont forget to squeeze a lemon on top, stirr it up and, while there is no such thing as a piscola glass, you can just serve it in a whiskey glass. Enjoy!

[@puroocio5267]

Makoto piscola? A terremoto Is better

[@makoto5851]

Buena weon, a donde uno llega a encontrar de su gente

[@docca2285]

Terremoto & Piscola!!!

[@docca2285]

Makoto Oe Wn Tambien Estoy Aqui :c Estaba Pensando En Proponer Esos Dos Que Wea ;-;

[@angelortizt]

30% pisco!?!?!? Are you a child? Hahahaha fill the 50% of the glass with pisco (a pisco of 35/40 ABV), 2 or 3 ice cubes, and fill the rest of the glass (a tom collins or a big glass ideal for a cuba libre) with coke/sprite or ginger ale (I prefer ginger ale) is better :) with one to three of that you are ready for partyyyyy XD If you want to be a little elegant or fancy, garnish with a slice of lemon (the percentage of pisco is variable for the drink: 30% is soft or normal, 50% is normal to strong (I prefer this), and 70% is stronger

[@ZWaters]

While in Ireland recently i went to the Teeling Whiskey Distillery where i did a Whiskey tasting. They gave us a small glass of Teeling whiskey as well as a coctail called a Redleg rebellion. it'd be kinda cool to see how this cocktail is nade properly (btw the cocktail was amazing)

[@ThatNerdyCatholic]

What a great idea for a series, I am looking forward to learning about drinks from around the world. I think you should make a Pisco Sour from Peru.

[@robinlerch4795]

Your description of italy is pretty accurate;)

[@jerekalevijarvinen1389]

I'm a bartender of a semi finedining resturant in Sweden and I put my varation on the summer menu a couple of months ago. Try 3cl of campari 2,4 cl of Martini Biancho 2 dashes of angostura bitters. Top with prosecco, bellavista or champagne and serve in a chilled highball glass with ice and a orange slice. Goddammn.

[@NOOLEm_]

How do I start making cocktails like this? Should i go out and buy entire liqueur store? Are there some alkochols universal enough to make drink variations? Is there place for juggling bottles? Pleaseee

[@imapaincake2305]

Bob Melon I found out Vodka is a must and a very solid base of a lot of drinks. I suggest you to start with 2/3 bases and try to compensate with what you already got at home(like fruits and other things)

[@ThemagnificAl]

just start with what you like, best if it is a simple drink. Buy a bottle of gin, vodka or whatever and the other (maybe) non-alcoholics ingredients. Than from that base you can use something else and try new cocktails and so on. I recommend starting with gin because of his versatility but everything is ok. Also, the great man who made this video did also a "strarting a bar" one, you may wanna check that out

[@nikofloros]

Absolutely agree with dipolodipolo. Picking a liquor you like and then finding a couple simple drinks you like where it is the base is by far the best way to get started... But in case you have NO idea where to start here is what cocktails are in the most complete and short way I can think to say it: The classic liquor bases are Whiskey, Rum, Tequila, Gin, and Vodka. The most basic things you add to those are: Lower alcohol content things like Sweet or Dry Vermouth, Campari, Chartreuse, or many others; Sugar usually in the form of Simple Syrup (which you can buy or make yourself VERY easily) or Honey; Citruses like Lemon, Lime, or Orange; small amounts of Bitters (the most classic being Angostura, Peychaud's, and Orange); and Herbs like Mint, Rosemary, and occasionally Thyme. The first two things you can buy at the liquor store, the last three at the grocery store. Since it's the height of summer (at least up here in the northern hemisphere) I would recommend drinks with the bases of Tequila, Vodka, or Gin (though there are absolutely good summery Rum and Whiskey drinks) Cheers!

[@HoxtonLenn]

Bob Melon cocktail chemistry aleready made a video explaining this in "stocking your first bar" on "getting started" playlist

[@NOOLEm_]

Thank You fellas very much. Ill get to it asap

[@scheinheilig1]

Gin Basil Smash... Give it a try. Fantastic!!!!!

[@knarloch]

Had this served with a single dash of angostura - it really complements the drink.

[@yuyylayyous]

Hello Sir, in Guatemala we drink moonshine or firewater with sweet hibiscus tea or tamarind juice. As well we drink micheladas, a ceasar but instead of vodka its made with beer.

[@wilmervelasquez4252]

From Perú, Pisco Sour! 3oz of pisco(pure quebranta) 1oz of rich syrup 1oz of lime juice (most acid lime you have) 1 egg white 2 tears of Angostura bitters (on the top when the cocktail is ready) All to the shaker, first you must do a dry shake, then add ice and shake, serve with double strain On a nice cold rocks glass, add the bitters on top.... Cheers

[@ROL4NDpkmnguide]

Grazie mille per l’episodio sull’Italia

[@AllMyFri3ndsAr3D3ad]

As far as global cocktails go, I'd recommend a dawa. It's a Kenyan cocktail, and the name is the Swahili word for medicine. A really nice, refreshing cocktail.